Not everyone has my sweet tooth, and while I don’t understand them, I appreciate that there’s a place in the world for the slightly-sweet dessert. These muffins are more snack than cake, savory thanks to the rosemary and sweet thanks to the raisins. I treat them as on-the-go muffins, to grab on my way out the door for the streetcar, but I’ve also served them as dessert to cupcake-phobic Dave, and, like most of my baked goods, I find them completely suitable for breakfast. I like to think that they could act as a sophisticated addition to a brunch spread (do you know anyone who does brunch spreads? Me either).
Notes: I have a few muffin recipes that claim to make only enough batter for 10 muffins but clearly fill a whole muffin tray; this is not one of those. It will make 12 half-height muffins or 10 of a more satisfying size. I used ground rosemary in this batch because I like how it distributes its flavour, but I’ve also chopped up dried and/or fresh rosemary leaves and used them instead. You might notice that this page doesn’t link to the original recipe source, because this recipe card is old and sourceless (and the former academic in me is very uncomfortable). However, this page contains an almost-identical recipe that credits it to Cooking Light magazine.
Golden Rosemary Muffins
3/4 cup milk
1/2 cup raisins
1 tsp dried rosemary
1/4 cup butter or margarine
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1. In a small saucepan, bring milk, raisins and rosemary to a simmer and cook for 2 minutes. Remove from heat and add butter or margarine, stirring until melted. Set aside to cool.
2. In a large bowl, combine flour, sugar, baking powder and salt. Whisk the eggs into the milk mixture, and pour all into the dry ingredients. Stir until just combined.
3. Scoop batter into a greased muffin tin; it will fill 10 of the 12 cups. Half-fill the remaining 2 cups with water. Bake for 15-20 minutes at 350 degrees.